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1 Ergebnisse
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Continuous flow process to make fermented cassava starch su..:
Vitor Brito
;
Renata Santos
;
Jeniffer Narcisa-Oliveira
..
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232021000100404&tlng=en. , 2021
Link:
https://doi.org/10.1590/1981-6723.01720
RT Journal T1 <Title>Continuous flow process to make fermented cassava starch substitute: I. Physicochemical and functional properties</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:66ed6b3cade045b38104c4676b3a1780&Exemplar=1&LAN=DE A1 Vitor Brito A1 Renata Santos A1 Jeniffer Narcisa-Oliveira A1 Ivo Demiate A1 Marney Cereda PB Instituto de Tecnologia de Alimentos (ITAL) YR 2021 K1 Modified starch K1 Carboxyl K1 Cassava K1 Lactic acid K1 Quality K1 Nutrition. Foods and food supply K1 TX341-641 JF http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232021000100404&tlng=en LK http://dx.doi.org/https://doi.org/10.1590/1981-6723.01720 DO https://doi.org/10.1590/1981-6723.01720 SF ELIB - SuUB Bremen
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